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MOROCCAN STEW
Great for a cold day, but it's looking like Spring is getting closer and closer these days! MOROCCAN STEW (from The Vegan Table)  What you'll need: 1 1/2 cups plus 3 tablespoons vegetable broth or water 1 large yellow onion, finely chopped 2 large red bell peppers (I skipped these because my boyfriend doesn't like them, aren't I sweet) 3 garlic cloves, minced 2 tsp light brown sugar 1 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/4 tsp ground cayenne 1 tsp grated/minced ginger (I used powder) 1/2 teaspoon saffron threads 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes 1 15oz can chickpeas 1 15oz can diced tomatoes salt and pepper to taste What you'll do:  Heat the 3 tablespoons water/stock in a soup pot. Add onions, peppers, and garlic- cook about 5-7 minutes or until the onions start to sweat. Add more water if it has all evaporated at this point. Stir in brown sugar, coriander, cinnamon, cumin, cayenne, ginger, and saffron- cook for a minute and stir occasionally. Add sweet potatoes and coat with spices. Stir in tomatoes and add remaining water/stock, and chickpeas. Bring to boil and reduce to low heat. Simmer for about 30 minutes or until sweet potatoes are tender but not overdone. Season with some salt and pepper to taste. I served this with some wild brown rice. I added 1 tablespoon butter, 1/2 cup sliced almonds, salt and pepper to 2 cups of rice. (that's two cups cooked).   related searches : Moroccan
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